Low-Carb Polish Mushroom & Chicken Savory Pies with Rich Eggnog Cream

What Makes This Special

This recipe brings all the warmth of a classic Polish savory pie—think ‘paszteciki’ or ‘kulebiak’—but with a clever, low-carb twist. The crust is tender and nutty thanks to almond and coconut flour, while the filling is deeply savory and wintery: chicken, earthy mushrooms, and a rich, tempered eggnog cream sauce that’s surprisingly subtle, infusing the pies with festive richness without the carbs. The tempering of eggnog and cream ensures a silky sauce, and these small pies are perfect for cozy winter meals or holiday gatherings.

Ingredients

Our low-carb dough mimics the classic Polish shortcrust with a blend of almond and coconut flour, while the filling features hearty, seasonal mushrooms and chicken. The eggnog adds seasonal flair and extra creaminess.

For the Almond-Coconut Pie Crust

• Almond flour for a nutty, short texture
• Coconut flour for structure and moisture absorption
• Butter for flakiness
• An egg for binding
• Cold water to bring the dough together

For the Filling

• Chicken and mushrooms for classic Polish flavor
• Onion and garlic: aromatic base
• Wine and broth: flavor depth
• Eggnog and cream: rich, seasonal sauce
• Dijon, nutmeg, and pepper: warmth and subtle heat

Instructions

Step 1: Prepare the Low-Carb Pie Crust

In a large mixing bowl, combine almond flour (120g), coconut flour (30g), salt (1/2 tsp), and baking powder (1/2 tsp). Add cold, cubed butter (60g) and rub in with your fingertips until the mixture resembles coarse crumbs. Beat 1 large egg with 30ml cold water, then pour into the flour-butter mix. Stir until a soft dough forms. Press into a disk, wrap, and refrigerate for 20 minutes (chilling makes it easier to handle).

Step 2: Cook the Filling

In a large frying pan, heat olive oil (1 tbsp) over medium heat. Add chopped onion and cook until translucent (about 3 minutes). Add mushrooms and cook until softened and any liquid has evaporated (5 minutes). Stir in garlic and cook 1 minute.

Add shredded chicken, then splash in wine (60ml; optional). Cook until wine has nearly evaporated. Add chicken broth (80ml), let simmer until almost absorbed.

Step 3: Make the Rich Eggnog Cream Sauce (with Tempering)

In a small saucepan, gently heat unsweetened low-carb eggnog (100ml) with heavy cream (50ml), Dijon mustard (1 tsp), nutmeg (1/4 tsp), black pepper (1/4 tsp), and salt (1/2 tsp) over low heat until warm—but do not boil.

In a separate bowl, whisk one egg yolk. To temper, slowly pour in a few tablespoons of the warm eggnog-cream mixture while whisking constantly. Then slowly whisk the tempered yolk back into the saucepan. Cook over gentle heat (stirring) until thickened, about 2 minutes. (Do not boil or it may curdle.)

Pour the sauce over the chicken-mushroom mixture in the pan and combine well. Stir in chopped parsley, taste and adjust seasoning.

Step 4: Fill and Assemble the Pies

Preheat oven to 180°C (fan 160°C). Divide dough into 6 pieces. Press each piece evenly into mini pie tins (or press all into one large tin). Spoon the filling into each crust.

Optional: If desired, reserve a bit of dough for a simple lattice or decorative shapes for the top. Brush with egg yolk (for shine).

Step 5: Bake

Place pies on a baking tray and bake for 25-30 minutes, or until the crust is golden and the filling is bubbling gently. Cool for at least 10 minutes before unmolding. Garnish with extra parsley if desired.

Pro Tips

• Chill the dough: Cold dough is less sticky and easier to press into pie tins. If it warms up, pop it back in the fridge.
• Tempering: Always add hot liquid to egg yolk slowly and whisk constantly—this prevents scrambling.
• Fast low-carb eggnog: Whisk 1 egg, 80ml almond milk, 20ml cream, pinch sweetener, and a touch of nutmeg. Gently cook until just thickened.

Troubleshooting

Crust too crumbly? Add 1 tsp extra water at a time until it holds together, but don’t overwork it.

Filling too runny? Simmer the sauce a minute longer before combining with the filling, or bake pies 5 minutes longer to set.

Variations

• Swap chicken for sautéed spinach or cabbage for a vegetarian twist.
• Add 30g grated low-carb cheese (like Gruyère) to the filling before baking for more richness.
• Use turkey or leftover holiday meats in place of chicken for a festive variation.

Storage

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a low oven (150°C) until warmed through. Crust stays best if not microwaved.

Enjoy this modern, wintery take on a Polish classic—the almond crust and rich eggnog sauce make it both comforting and special for the season!